New Orleans Style Jambalaya
Jambalaya is the ultimate one-pot wonder—a hearty mix of tender chicken, smoky sausage, and perfectly seasoned rice simmered in a rich red sauce. This stovetop version brings bold flavors and a touch of tradition to your table, making it an ideal choice for a cozy weekday dinner or a family gathering.
Servings: 6 people
Ingredients
- 2 tbsp olive oil or rendered bacon fat
- 1 lbs smoked sausage cut to ¼-inch rounds
- 1 lbs boneless chicken breasts or boneless thighs
- 1 10- oz can Rotel tomatoes with chiles undrained
- 2½ cups chicken stock
- 1 6- oz can tomato paste
- 1 onion diced
- 1 green bell pepper diced
- 1 cup celery chopped
- 5 garlic cloves
- 3 tsp parsley flakes
- 2 tsp dried basil
- 1 ½ tsp dried oregano
- 1 ½ tsp salt
- ½ tsp cayenne pepper
- ½ tsp hot sauce
- 1 ½ cups long-grain white rice
- 1 lbs raw shrimp optional
- green onion for garnish
Instructions
- In a large heavy pot, heat the olive oil on medium, and add the sliced sausage; saute until the sausage has slightly browned and the edges have a crisp to them. Once done, remove with a slotted spoon. Add the chicken to the pot and saute until the chicken is no longer pink and mostly cooked through; about 8 minutes.
- Add the onions, green bell peppers, celery, and garlic to the pot with the chicken and saute for 10 minutes.
- Return the sausage to the pot along with the can of Rotel tomatoes, tomato paste, parsley flakes, dried basil, dried oregano, chicken stock, rice and stir to combine. Reduce the heat to low, cover and simmer for 25 minutes.
- Once the rice is tender, if you're adding raw shrimp to the meal, combine the shrimp into the jambalaya making sure that they are covered; cover the pot and cook for an additional 10 minutes, or until the shrimp have turned a pink color.
- Season the jambalaya with salt, cayenne pepper, and hot sauce, and stir well before serving. Serve the jambalaya warm along with hot French bread or cornbread. Garnish with green onions and fresh parsley if desired.
